Old Virginia Chocolate Cake
Rich, moist chocolate cake with a deep cocoa flavor and tender crumb, perfect for chocolate lovers and suitable for family gatherings or special occasions.
Ingredients
Instructions
- Heat butter and buttermilk to boiling point without boiling.
- Add brown sugar and stir until dissolved.
- Add eggs one at a time, beating after each addition.
- In a separate bowl, combine self-rising flour, cocoa, baking soda, and salt.
- Add dry ingredients to the wet mixture and beat until smooth.
- Stir in vanilla extract.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. To enhance the chocolate flavor, add a pinch of espresso powder. Make sure to beat the batter just until combined to ensure a light texture.
Serving Suggestions
This Old Virginia Chocolate Cake is delicious on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a fresh fruit salad, like Mandarin Orange And Pineapple Salad, for a refreshing contrast. For a special touch, drizzle with chocolate sauce or sprinkle with powdered sugar before serving.
Storage & Reheating
After baking, allow the cake to cool completely before storing it. You can keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Virginia Chocolate Cake contains roughly 1045 calories, with 11g protein, 143g carbohydrates, and 17g fat. It is an excellent source of calcium (29% of the Daily Value), protein (21% of the Daily Value), and potassium (20% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 2134mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour. This will mimic the properties of self-rising flour, ensuring your cake rises well.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it thickens slightly and curdles, then use it in your recipe.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes, checking periodically to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).